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A big hearty stew is easy to warm up for lunch or a quick dinner!
This is a batch will definitely last you all week, or at least till I come visit. You can always freeze the extra for later.

Equipment:
Crock Pot OR Flameproof casserole for oven

Ingredients:
3 pounds stew beef, cut into 1-inch cubes
1 cup red wine
3-4 cups beef stock OR combination beef stock and filtered water
1 can Eden Organic tomatoes
4 tbsp tomato paste
6 whole cloves
1/2 tsp black peppercorns
Several sprigs fresh thyme, tied together
2 cloves garlic, peeled and crushed
2-3 small pieces orange peel
8 small red potatoes OR 1 pound sweet potato and/or turnip, cubed
1 pound carrots, peeled and cut into sticks
Sea salt and pepper

Prep:
Marinate meat in red wine overnight.

Directions:
Place all ingredients except potatoes and carrots in Crock Pot at medium temperature, or in a flameproof casserole with oven at 250F.
Cook for about 12 hours, or all day while at work.
Add potatoes and carrots 3 hours before serving, or right when you get home. Season to taste.

Makes approx. 10 servings

Approx. Zone Blocks per serving: 5P 2C 9F According to FitDay: Calories: 5353  Protein: 415g  Carbohydrate: 252g (33g fibre = 219g net carbs)  Fat: 287g

Note: For all you purists, I will post an article on how to make your own stock shortly. It's super easy!

Recipe from Nourishing Traditions. Photo from laaloosh.com

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